Method

Grate the potato and dry in a clean tea towel. Try to squeeze out any excess starchy water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.

Fry the chorizo for around 1-2 minutes until it starts to release its oils. Add the butter, potato and onion and spread into a thin layer. Cook on a medium heat until it starts to brown, then break up and leave to brown again. This will take around 8-10 minutes.

Make four wells in the potato mixture and crack in the eggs. Continue cooking until the whites have just started to set. Place under a preheated grill and cook until the whites are set. Garnish with some more fresh thyme.